608 coconut recipes

coconut recipes | 1727 South Indian, Maharashtrain, Indian coconut cecipe collection  

Coconut, also known as Nariyal, is a hard fruit that grows in tropical and sub-tropical areas around the world and is widely used in Indian Cuisine, especially south Indian. It can be used in a dried form, paste, grated or even toasted. Not only is it used to make sweet coconut dishes, it is also used as main ingredient in many savory coconut dishes.

Coconut Recipes, South Indian Recipes

It is a wide known fact that most of the dishes of the South use coconut in them. From simple dishes like Rava Vada and Rava Bonda, where little coconut is added for flavor enhancing to dishes like Mysore Masala Dosa where the base of the masala is a heavy coconut flavor, every dish gets perked up!

Coconut also serves as a base for a variety of curries and dals, the two of the most popular ones being the Mangaloren drumstick curry and Sambar served with rice. The South Indians love their Coconut Rice and Coconut water which is abundantly available. Make your own coconut cream to make curries. 

Use fresh grated coconut in  cabbage stir fry, which is also known as foogath, and as one of the main ingredients in Kadubu which are steamed dumplings with a sweet or savory taste. This goes to show the abundance of coconut recipes!

Coconut Recipes, Maharashtrian Recipes

Another cuisine that heavily utilizes coconut is the Maharashtrian cuisine. It can be used as an additional flavor to the already tasty Rava Thalipeeth or as a part of the stuffing and gravy to be stuffed into eggplants in Bharleli Vaangi, a semi dry subzi with other aromatics as well. Tendli Bhaat, a famous rice dish with ivy gourd, is cooked in a rich spice powder with one of the ingredients being nariyal. A similar blend of spices with coconut is also used in making a gravy Green Peas Ambti and can be eaten with Bhakri or parathas. 

Coconut Recipes, Indian Desserts

Not only is coconut known for providing a kick of taste to savory food, you can also make great Coconut Dishes like desserts/mithais with it. Traditional Indian sweets like Kopra Pak (kopra means coconut) have rich, really intense flavor of coconut when cooked with milk and also has a really nice texture. On a similar note, there is Nariyal Vadi, made with fresh coconut and sugar with added dry fruits to give you a rich taste. Coconut Ladoo make a great addition to festivities.

Coconut Recipes, Snacks/ Side Dish

Coconut is one such ingredient that you can make numerous side dishes with. There is plain Coconut Chutney for all the dosas and idlis, Capsicum Chutney for a hot lunch with rice and ghee, Mysore Chutney to top on potato bhaji and dosas and many other varieties with coconut. Coconut adds to the semi-sweet taste of green peas in the perfect tea-time snack, Ghughras. Another great snack idea is Dhokla with Coconut Sauce. Khatta Dhoklas covered in a rich, creamy coconut sauce is a recipe that is prepared to impress.

International Recipes using Coconut

Apart from the fresh and dried varieties of coconut, international cuisine widely uses Coconut Milk. The Burmese use it to make their famous khowsuey, a thick, creamy gravy and noodles and the Thai use it for the Thai Green Curry, a curry flavored with lemongrass, coconut milk and other spices. Use desiccated coconut to make chocolate coconut dessert.

We hope you liked this article on Nariyal/coconut recipes.

Here are a few of my favorite recipes using coconut:

1. Almond, berry and coconut cake

2. Nariyal roti

3. Malabar curry

4. Valor Papdi nu Shaak

We hope you enjoy our Coconut Recipe Collection given below and would love to hear your comments.

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Let a spoonful of this creamy Coconut Sauce rest on your palate for a few seconds and you will be amazed by the varied flavours it has. From the spiciness of green chillies to the tanginess of the lemon juice, from the aromatic lure of curry leaves to the mellow soothing flavour of coconut milk, this lovely sauce has it all. It can be used as a mild accompaniment for dishes like Set Dosa, or used to prepare delicacies like Dosa Lasagne.

A true energy booster, the Grapefruit, Coconut and Peanut Salad is a tongue-tickling treat as well. The sweet and sour flavour of grapefruit is well balanced by mellow coconut and crunchy peanuts, making this a wonderful snack to munch on. The best part is that it stays fresh for more than six hours when refrigerated in an airtight container. So, you can prepare this and keep it handy, to quickly answer hunger pangs. The healthy good fat in this snack keeps your energy levels high for a long time, while the low glycemic index grapefruit keeps you satiated for long without raising your blood sugar levels.

A paste of richly-textured ingredients like cashews, coconut, khus-khus and curds, gives the phoolgobhi aur mutter ki kari a very luxuriant feel, while the tinge of tomato balances the creamy curry with a bit of tang and makes it more enjoyable. When served with rotis, it makes a really hearty and satisfying meal.

Corn and vegetable ring with coconut curry is an elaborate dish fit for a party. It involves making the corn and vegetable ring with mixed veggies, rice and corn; preparing the coconut curry; and then assembling both neatly to ensure an alluring visual appeal. It will take time, but definitely worth the effort as your guest are sure to be delighted.

Um, the magic starts with the simple tempering of cumin seeds and proceeds right through till the addition of soft and succulent coconut. Indeed, the Vatana Makai nu Shaak is one of the most flavourful ways to prepare green peas and sweet corn. While capsicum and tomatoes add volume and flavour to the recipe, ground peanuts lend an exciting crunch and nuttiness to the whole dish. Serve it hot and fresh with rotis or rice, as you wish.

Spice, flavour, crunch – whatever you seek in a subzi, you will find it in the Vatana Makai nu Shaak. A mouth-watering combo of green peas and sweet corn together with veggies like tomatoes and capsicum is perked up with a generous dose of crushed peanuts and succulent grated coconut. This delicious accompaniment gains its flavour not just from the green chilli paste but also from a traditional and aromatic tempering of cumin seeds. Enjoy hot and fresh!

Whether you like the tanginess of orange, the mellow flavour of coconut, the soothing taste of honey, the crunch of nuts, the intensity of chocolate, or the richness of spices, you will find everything in this Nutty Hot Chocolate and Coconut Pudding. Once you have all the ingredients ready on the counter, it takes 30 minutes to cook this pudding in the oven. But, despite the enticing aroma that arises, you need to patiently let it cool for 15 to 20 minutes before having it, to achieve the perfect texture.

Maharashtrian food can safely be called simple yet intelligent. The ingredients are usually well-chosen, and cooked in a quick yet tasty way with minimal spices. You would even find a lot of single-pot recipes. Here is such a mildly-spiced rice delicacy from the kitchens of that state. It is quite easy to make, but you should ensure that each grain of the cooked rice is separate. Also, do not forget to stir it every 5 minutes for even cooking.

coconut milk pulao recipe | Indian coconut milk rice | easy coconut rice pulao | veg pulao with coconut milk | with 37 amazing images. coconut milk pulao recipe | Indian coconut milk rice | easy coconut rice pulao | veg pulao with coconut milk | is a simple one dish meal. Learn how to make Indian coconut milk rice. To make coconut milk pulao, heat the oil and butter in a pressure cooker, add the onion, cloves, cinnamon and cardamom and sauté on a medium flame for 1 minute. Add the carrot and green peas and sauté on a medium flame for 1 minute. Add the rice, coconut milk, cashew nuts, 1½ cups of hot water and salt, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with the coconut and coriander. A traditional recipe from Goa, the Indian coconut milk rice is characteristic of the cuisine of the west coast where coconuts and cashews are used abundantly. Cooked in coconut milk and garnished with cashews and coconut slivers, this is indeed rich fare! This easy coconut rice pulao dotted with colourful veggies adds on it eye appeal. While we have used carrot roundels as it is traditionally used, you can chop it if you wish to. Veg pulao with coconut milk can undoubtedly served to kids as well as elders of the family. It is also a great lunch box fare. Cool it well and pack it. pulaos like Restaurant Style Tomato Pulao or Palak Chana Pulao. Tips for coconut milk pulao. 1. The Basmati rice has to be soaked for 1 hour. So plan for it in advance. 2. You can buy readymade coconut milk or make coconut milk at home. 3. Butter adds a smooth and glossy look to the rice. But if you don’t have butter, substitute it with ghee. 4. Prefer to use hot water as it helps in cooking the rice faster. Enjoy coconut milk pulao recipe | Indian coconut milk rice | easy coconut rice pulao | veg pulao with coconut milk | with step by step photos.

Panchamrut is tangy, sweet, sour and maharashtrian at heart! it can be served as an accompaniment or as part of the main course with phulkas.

Chana Ghassi and a bowlful of steamed rice – now, that’s what I’d call a homely and sumptuous meal! Dry roasted spices and coconut make a wonderful masala to flavour boiled kala chana, which has a rich yet soothing flavour and texture due to the interplay of mellow coconut with aromatic spices. Make sure you add some water when cooking the chana and masala together, as this is a semi-dry subzi and not a dry one.

Why do we bother with so many katoris for every meal? a gravy for flavour, veggies for good health and variety, a cereal for satiating our hunger, a raita or curds to minimise the effect of spices and act as a thirst quencher, a sweet to pamper ourselves. Is it possible to satisfy all these needs with one dish? yes, and that is precisely what this one-dish meal demonstrates. The ground paste of coconut, cinnamon, poppy and cardamom imparts a lingering flavour, while the garnish of fried onions and cashews adds an extra zing. Soaking is important to reduce microwave cooking time.

The masala used here is an aromatic mixture of spices, coconut and cashews. It sounds rich, and is indeed befitting a royal meal! make sure the masala is blended well and cooked just as mentioned here, to be assured of a good result. And it is not just the masala that is worth a mention. Adding chopped cabbage makes this more nutritious and adds a new, slightly contrasting touch to the recipe. Replete with the tang of lemons, this comforting dal goes well with both roti and rice.

Sumptuous khichdi gets an exciting double-twist in this recipe. With the addition of spices, garlic and coconut, the khichdi itself gets a little richer, but when served with a tongue-tickling curry sauce, it becomes nonpareil! The tomato-based sauce is prepared with a masala paste that features almost all the spices in your larder, along with poppy seeds and nuts, which gives it a rich texture as well. Although you can experience the combined flavours of all the ingredients in the Spicy Khichdi with Curry Sauce, the magical aroma of aniseeds stands out in a sharp yet irresistible way.
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